10 May 2010

Emergency Omelette

It's cold. It's wet. The house is a pigstye. You've got almost no furniture or cookware - so what do you do when dinner time rolls around?

The thing I love about my emergency omelette is it's quick, easy and delicious, and can be prepared with nothing but a cutting board, a knife, a frypan, a bowl/mug and a working stove. And a spatula, of course.

This serves 2, or one very hungry person.You will need:

1/2 Tbsp butter1 onion, finely diced1 Tbsp balsamic vinegar (ie 1 big glug)1/2 capsicum, finely diced4 field mushrooms, sliced8 broccoli florettes8 peeled and cooked prawns (if they are frozen, pour some cold water over them to thaw - most conneseurs will despair at the loss of flavour, but trust me, they wouldn't have had much to begin with)2 eggs1 Tbsp milk (a glug)1 Tbsp sour cream (or however much you lever in with the knife)2 handfuls grated cheese

On a medium heat, melt the butter. Add the onions and allow to brown.

Once onions are cooked through, add the balsamic vinegar. Allow to reduce, stirring all the while.

Add the mushrooms. They wil release some liquid into the pan; cook until the liquid is evaporated.

Add the capsicum and cook until it starts to soften.

Add the broccoli and cook until bright green (about 2 minutes).

Turn down the heat to low and add the prawns.

Beat the eggs in a separate bowl. Mix in the milk and sour cream until vaugely homogenous.

Pour the egg mixture over the prawn and vegetable mix.

Sprinkle cheese over the top.

Cook on a very low heat untilthere is only a tiny bit of runny egg left on top (don't stir it, or you'll end up with scrambled eggs!)

Using either your griller or your oven. put the frying pan under a grilling heat source to cook the top of the omelette. Cook until just firm.

Put a large plate over the top of the pan and invert to serve. Too easy!